Canned mackerel salad
WHAT YOU WILL NEED
From ingredients
4 products
Fish Base
Eggs
Vegetables
Dressing
SIMPLE PROCESS
Step by step recipe
The key to this salad is the right texture. Mash the mackerel thoroughly with a fork to blend it with the other ingredients. Cook the eggs until hard-boiled and cool them in ice water – they'll peel easily and stay intact. Dice the pickles evenly for a neat appearance. Dress with mayo just before serving to keep the salad from getting watery. Add fresh herbs for extra aroma if you like.
Hard-boil the eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10 minutes. Transfer to ice water, cool, peel, and dice.
Prep the mackerel
Open the canned mackerel, drain the liquid, and transfer the fish to a bowl. Mash well with a fork until smooth.
Chop the pickles
Slice the pickled cucumbers into half-rings or small cubes. If they are large, remove the seeds first.
Combine all ingredients
In a large bowl, mix the mashed mackerel, diced eggs, and cucumbers. Optionally, add finely chopped fresh herbs.
Add dressing and mix
Add mayonnaise to taste (start with less), and gently fold everything together. Season with salt if needed.
Serve
Transfer to a serving dish, shaping into a mound. Garnish with herbs and egg slices. Serve chilled.
CHEF'S TIP
Choose quality canned mackerel
Opt for mackerel in its own juice or with a little oil. Drain excess liquid to avoid a watery salad.
Boil eggs perfectly
Start eggs in cold water, bring to a boil, and cook for 10 minutes. Then plunge into ice water – this makes peeling easy and keeps the yolk vibrant.
Dice pickles finely
Cut pickled cucumbers into small cubes so they distribute evenly without overpowering the fish.
Don't overdo the mayo
Add mayonnaise gradually to avoid excess fat. You can substitute with sour cream or yogurt for a lighter version.
SUBSTITUTIONS
Add your taste
- Mackerel → tuna or sardines Canned tuna or sardines in oil work just as well – they give a milder or richer flavor.
- Pickled cucumbers → salted or fresh Salted cucumbers add a tangier kick, while fresh ones bring crunch and freshness – both are great options.
- Mayonnaise → sour cream or Greek yogurt For a lighter dressing, use sour cream (20%) or Greek yogurt – it cuts calories while keeping it creamy.
- Add onion or fresh herbs Finely chopped onion, green onion, dill, or parsley will add freshness and extra flavor.
HOW TO STORE
How to Store Mackerel Salad
Keep the salad in the fridge in a covered container for up to 1 day, as fish and mayo spoil quickly. For longer storage, dress it right before serving. Do not freeze – thawing makes it watery.
GOOD TO KNOW